Happy Monday y’all!
How was your weekend? Mine was absolutely fabulous! I spent some quality time with family and had my cousins “taste-test” some of my recipes. When I say taste test, what I really mean is that I made a huge batch of cookies, ate one, and then they devoured the rest. Oh, how it feels good to be loved 🙂 . 
Anyway, let’s get down to talking about those cookies. 
Remember, a couple of months ago when I first worked with Biscoff when making my first Baklava? Well, that was probably one of the best desserts I have ever made. Like, seriously, that Biscoff is a flavor explosion! Well people, the Biscoff is back and in full-force! Lucky me, I received a $10 free reward to spend on anything at World Market, so of course, I spend it on gourmet foods. Including Biscoff. 
I totally should have bought two jars instead of one…still kicking myself for that one. So, I got a little creative in the kitchen.
Let’s make some cookies, people.

Mix-y Mix-y the Flourless Biscoff Cookies. 
It’s like a biscoff cookie in a cookie…so like, double the cookie.

Ummmm yea, this cookie dough is absolutely addicting so watch out!


I added some chopped pecans and a bit of chopped dark chocolate to the last batch for kicks!

These cookies are amazingly crispy, with all the flavors of Biscoff…which means they taste like Christmas
whatever that means.

The oats add a bit of oatmeal cookie flavor to them…combined with the brown sugar flavor of the Biscoff cookie spread…ah mah gawd.
Just grab a large glass of milk and your are ready to chow down!

Seriously, make these one bowl cookies today!

They are irresistibly delicious!

Flourless Biscoff Oatmeal Cookies

1 large egg
1/4 c. brown sugar
1 T. unsweetened vanilla almond milk (or milk of your choice)
1 c. creamy Biscoff spread
3/4 c. rolled oats
1 t. baking soda
1/4 t. salt
1/4 c. chopped pecans, optional
1/4 c. dark chocolate, roughly chopped

1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
2. In a large bowl, combine the egg, brown sugar, almond milk, and Biscoff. Stir until smooth.
3. Add the oats, baking soda, and salt and stir until evenly distributed.
4. At this point, fold in the chopped pecans and dark chocolate.
5. Drop the dough by heaping teaspoons onto the baking sheet. Make sure to space the cookie dough at  least 1 in. from each other, they do spread when baking!
6. Bake for 8-10 minutes, or until lightly golden.
7. Remove from the oven and let the cookies cool completely on the baking sheet. About 10 minutes. This will allow them to get firm and crispy.

Makes about 18-20 cookies.


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